Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Raw cauliflower and broccoli also work well with this dip.

Everyday Food, June 2008

Gallery

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together mayonnaise, honey, and mustard; season with salt and pepper. Serve dip alongside cucumber, bell peppers, and carrots. (To store, refrigerate dip and veggies separately, up to 1 day.)

    Advertisement
Advertisement

Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/23/2019
I made this dip to accompany crudités for a dinner party. It was delicious, but very "soupy," even though I used the precise amounts of ingredients and followed the simple instructions to a "T". I ended up adding 2-3 tablespoons of plain Greek yogurt to thicken it, and refrigerated it, and it still was too thin. I'd love to make it again, but only if someone can recommend a way to make it the right consistency for dipping sliced veggies.
Rating: Unrated
07/14/2008
I loved the Veggies with Honey-Mustard Dip. It was very yummie! However, I'm not a fan of a lot of salt and pepper or mayo so I substituted with light miracle whip and left out the salf an pepper. Still very good!